1 Delicious Copycat Olive Garden Pasta E Fagioli.
Dreaming of Olive Garden’s delicious Pasta e Fagioli but strapped for time? We’ve got you covered! This copycat recipe delivers the same hearty goodness in just one pot. Savory Italian sausage mingles with tender white beans and a flavorful vegetable broth, creating a symphony of comfort in every bite. Ditalini pasta finishes the dish off perfectly. It’s a quick and easy weeknight meal that satisfies your cravings without the wait.
1 Delicious Copycat Olive Garden Pasta E Fagioli
Description
1 Delicious Copycat Olive Garden Pasta E Fagioli.
Forget takeout! This one-pot wonder captures the essence of Olive Garden's beloved Pasta e Fagioli in under an hour. Savory Italian sausage, creamy cannellini beans, and flavorful vegetable broth create a symphony of comfort in every spoonful. Plus, the ditalini pasta soaks up all that deliciousness for a truly satisfying bite.
Simple Ingredients, Big Flavor:
This recipe is all about letting simple ingredients shine. Here's what makes it so good:
Italian Sausage: The star of the show! Choose mild, sweet, or hot to suit your spice preference. Its rich flavor forms the base of the soup.
Cannellini Beans: These creamy white beans complement everything else beautifully. Use canned beans for convenience or dried beans for a more rustic touch.
Vegetable Broth: A good quality broth adds depth and complexity, while low-sodium broth allows you to control the salt level.
Ditalini Pasta: These little tubes soak up the broth and create a delightful texture.
Aromatic Vegetables: Chopped onions, carrots, and celery build flavor and sweetness for the soup.
One-Pot Magic:
The beauty lies in its simplicity! Here's how to create your masterpiece:
1. Sauté the Sausage: Brown the sausage in a large pot to render the fat for extra flavor.
2. Soften the Vegetables: Once browned, remove the sausage and sauté chopped onions, carrots, and celery until softened and fragrant.
3. Broth & Beans: Pour in your chosen vegetable broth and add the drained and rinsed cannellini beans. Bring it to a simmer and let it cook for about 20 minutes, or until the beans are tender.
4. Spice it up: Now's your time to personalize! Add a pinch of red pepper flakes for heat, or dried oregano and thyme for an Italian touch. Season with salt and pepper, to taste.
5. Pasta Time!: Add the ditalini to the simmering broth and cook according to package instructions, stirring occasionally.
6. The Grand Finale: Once the pasta is cooked and the soup reaches your desired consistency, return the cooked sausage to the pot and stir it in gently to heat through.
Serve and savor:
Your copycat Pasta e Fagioli is ready! Ladle it into bowls and top with freshly grated Parmesan cheese for a salty kick. Want it creamier? Swirl in a tablespoon of heavy cream just before serving.
Tips for Perfection:
Don't overcook the pasta. Remember, it continues cooking even after removing it from the heat. Aim for al dente (slightly firm) for the best texture.
Adjust Broth Consistency: Would you prefer a thinner soup? Simply add more vegetable broth to your liking.
Leftovers Welcome: This soup reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Get Creative!
This recipe is your springboard for culinary exploration! Here are some ways to customize it:
Veggie Power: Add chopped spinach or kale during the last few minutes for extra nutrients.
Protein Boost: Want it heartier? Consider adding cooked shredded chicken or leftover roasted vegetables.
Spicy Kick: Love a little heat? Drizzle in sriracha or add a dollop of your favorite hot sauce for an extra zing.
Skip the takeout menus and embrace the convenience of this one-pot wonder. With its simple ingredients and delicious flavors, this copycat Pasta e Fagioli is sure to become a weeknight staple in your kitchen.
Ingredients
Instructions
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Heat olive oil in a large pot over medium-high heat.
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Crumble in ground beef and cook, stirring occasionally, until browned through.
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Drain the fat and set the cooked beef aside.
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In the same pot, heat another tablespoon of olive oil.
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Add onions, carrots, and celery and sauté them over medium-high heat until tender, about 6 minutes.
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Stir in the garlic and cook for an additional minute.
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Add chicken broth, tomato sauce, water, canned tomatoes, sugar, and your favorite Italian herbs (basil, oregano, thyme, and marjoram). Don't forget to add the cooked beef back to the pot!
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Season with salt and pepper, to taste.
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Bring the mixture to a boil, then reduce the heat to medium-low.
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Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the vegetables are soft.
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While the soup simmers, cook the ditalini pasta according to package directions, aiming for al dente (slightly firm).
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Add the cooked and drained pasta to the soup, along with the kidney beans and great northern beans.
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If the soup is too thick, thin it out with a bit more broth or water.
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Let everything simmer together for another minute.
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Finally, stir in fresh parsley for a touch of brightness.
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Serve the soup warm with grated Romano or Parmesan cheese for a delicious and satisfying meal.
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